English Pea, Potato and Rice Soup (Patatas en Salsa Verde)
Makes enough for 4 people
2 Tbs olive oil
2 cloves garlic, thinly sliced
7-8 small yukon gold potatoes, peeled and sliced
2 Tbs parsley, finely chopped
1/4 cup white wine
1 qt water (enough to cover and a bit more)
1/2 cup fresh or frozen english peas
2 Tbs arborio or bomba rice
1 tsp salt
4 eggs, soft boil (optional)
In a large pot, heat the olive oil with the garlic. Cook for about a minute on medium heat. We don't want it to turn brown, just lightly cook. Add the sliced potatoes and cook them in the olive oil for about 2 minutes until you feel they are starting to stick to the pan. Add the chopped parsley and stir.
Add the white wine and let the alcohol evaporate. Cover with water, add the peas, rice and salt. Bring to a boil, lower heat to medium and let it simmer for about 20 minutes until potatoes are tender. taste and adjust salt.
Serve with eggs if desired, fresh parsley, cilantro flowers and toasted bread.
We made this soup over the weekend and I promise it will NOT disappoint! The flavors literally jump out of the bowl...yummy
Have a great week!
KP
